Liver ragout

Ingredients for 2 servings:

• 500 g liver(s) of your choice (pork or beef), fresh
• 4 medium-sized onions, sliced ​​or diced
• 4 medium-sized gherkins, diced
• ¼ tsp pepper or hot seasoning paste
• 4 tbsp olive oil
• 4 tbsp sugar
• 1 tbsp vinegar
• 1 bay leaf
• salt and pepper
• 1 tbsp mushrooms, dried, if desired
• 3 cups water
• ½ cup(s) pickle juice or vinegar
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

sweet and sour with a slight spiciness

Season the fresh liver with salt and pepper and dust with flour. Heat the oil in a pan and fry the liver on both sides until lightly browned. Remove from the pan, let cool, and cut into 2 x 2 cm pieces. Using the same frying fat, fry the diced onions in the pan until golden brown, deglaze with 2-3 cups of water, and bring to a boil briefly. Pour the contents of the pan into a saucepan. Simmer for 25 minutes with the liver, gherkins, hot peppers (or the hot seasoning paste), dried mushrooms (if desired), sugar, 1/2 cup of pickle juice from the pickle jar or vinegar, bay leaf, salt, and pepper. Season to taste and thicken slightly with a gravy thickener. Serve with mashed potatoes or parsley potatoes.